For nearly 70 years, Mosner Family Brands Lamb has been the gold standard for discerning chefs around the country. Hand-selected and expertly fabricated, Mosner Lamb can be found coast-to-coast through The Chefs' Warehouse and Allen Brothers. https://lnkd.in/eNiZwsm6
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I recently had the privilege of interviewing the esteemed Jean-Michel Offe, a culinary virtuoso and the visionary behind Meraki Hospitality Group . His journey is a testament to passion, innovation, and a deep understanding of the global culinary landscape. 🥘 From his early days as a chef in France to his pivotal roles in renowned international hotel chains, Jean-Michel Offe has consistently pushed the boundaries of gastronomy. His ability to seamlessly blend cultures, flavors, and techniques has earned him global recognition. 🍲 🥗 In our conversation, we explored a wide range of topics, including: The Evolution of the Hospitality Industry: Jean-Michel shared his perspective on the industry's transformation, from traditional dining experiences to the rise of innovative concepts. 🥙 🦐 The Power of Storytelling: He emphasized the importance of creating memorable dining experiences through storytelling, where every dish becomes a chapter in a culinary narrative. 🍢 🥫 The Future of Food: We delved into the impact of technology, sustainability, and changing consumer preferences on the future of the food industry. 🥐 🥓 Leadership and Mentorship: Jean-Michel's insights into leadership and mentorship provided valuable lessons for aspiring culinary professionals. 🫒 🥑 Stay tuned for more updates on this exciting project where we'll delve deeper into these topics and uncover more fascinating stories from this culinary legend🍵 in the next edition of The CEO Magazine Global💡 🌏 Till then enjoy the latest version of The CEO Magazine Global here: https://lnkd.in/gAtQCXsv #culinaryarts #hospitalityindustry #interview #foodandbeverage #cheflife #merakihospitalitygroup #jeanmicheloffe #australia #inspiringthebusinessworld #theceomagazine #theceo
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It’s amazing to see big-name chefs come onto Substack. Content used to be kind of a losing — or at best, break even — play for restaurant chefs: It's expensive to create and difficult to monetize at any meaningful scale outside of cookbooks. And for many (not the Ottolenghi’s of the food world, but for many of the chefs who primarily earn through their restaurants) cookbooks themselves are not always a major financial win. That they can immediately monetize via Substack subscriptions absolutely changes the game for restaurant chefs. Chefs/restaurant owners: If you want to talk about starting your own paid subscription newsletter. Hit me up and let's figure it out. Message me here or email me: hdc@hillarydixlercanavan.com
Hillary Dixler Canavan
hillarydixlercanavan.com
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I am so excited to announce Milam and Greene’s new release: The Bottled-In-Bond. Here’s why it is so special to me. Six years ago, when my team and I desiged the mash bill, yeast strains, how we wanted it to taste, look, feel, cost (yes, we think about that too!), I was full of naivite about what it would mean to be a CEO of a small Whiskey company. When we filled the barrels in the autumn of 2019, we had no idea that the world was about to change forever. During the aging of this product, I learned some good life lessons, namely that the only certainty we have is uncertainty. Supply chain issues, Hill Country climate changes, inflation, whiskey shortages, labor costs and even dear colleagues deaths were among the few surprises that came my way. I’ve accumulated talents in humility, grit, empathy, mindfulness, and what perseverance looks like running a small business in America. For small whiskey businesses, I’d argue that it’s actually set up to fail for many reasons I’ll adress in another post. Yet through it all, these barrels sat quietly absorbing the world and people around them, maturing into all the complex flavors they’re meant to have. I’ve been with this spirit all along it’s life, testing and tasting along the way, watching it evolve and age into a rich color while surviving whatever came it’s way. My tasting notes for it are like no other: on the nose, a whisper of excitment, dreams, and creativity. On the palate, grit, perseverance, hope and a hint of luck. Finish is mindfulness delivered with just enough hard knocks wood to give it struture and toughness. What did your life look like in 2019? How did you evolve? I bet you’ve learned a ton about yourself - and if you don’t quite know, maybe get a little curious about that over this new whiskey. I’m right there with you. The answers might be in a quiet moment with yourself or a good friend. Cheers to the Bottled-In-Bond, the inevitability of change and making that into something of beauty, and to each of our prescious and unique lives.
Milam & Greene BiB Bourbon review via Michael R. Veach
Mike And Matt Taste Milam & Greene Bottled-in-Bond Bourbon
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Check out our article in today’s Richmond BizSense!
Southside wine shop Oxford Cellars changes hands
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Have you ever wondered about the fascinating history behind Joe's Stone Crab? Check out this exclusive interview with the source to learn everything you ever wanted to know! #JoeStoneCrab #MiamiEats
Everything you ever wanted to know about Joe's Stone Crab, straight from the source
timeout.com
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!JuneShine Acquiring Flying Embers! *Breaking this a.m. in Craft Business Daily*: A pair of budding beyond beer brands are coming together, as JuneShine has announced the acquisition of Flying Embers. The purchase, which is set to close in coming days, is “an all-stock transaction” and is exclusive to the Flying Embers brand, trademarks and distribution rights. The combination of portfolios makes for a dominant player in the hard kombucha category and beyond beer: The two brands together will now represent “63% of all hard kombucha sold” in total U.S., “the 14th largest beyond beer & spirit based RTD brand family” across the States, and the “6th” biggest beyond beer & spirit based RTD brand fam in California, per announcement this morning. All in, JuneShine will now be about a 116,000-barrel or 1.6 million case supplier. Three interesting points from the article: 1. The deal is for Flying Embers brand, trademark, and distro rights, not the FE brewery. This is about consolidation for efficiencies, scale, profitability “Our brewery’s not as nice as theirs,” Greg said. “They have a Ferrari, we have an old Tacoma,” he quipped, but the old Tacoma “gets the job done and it can make [Flying Embers] product” in a “very efficient” manner. After the deal, “we’ll probably be at about 75% capacity,” Greg said of their production facility in Scripps Ranch. “I think there’s some levers we can pull to increase our capacity, but yeah, we’re starting to fill the space out.” 2. They don’t plan to immediately align wholesaler footprints. Flying Embers in in more states than JuneShine, but in common markets, they have “pretty good wholesaler overlap,” say Greg and Forrest. “I don’t anticipate making any immediate changes to that,” said Greg, as they find it “disruptive.” 3. Flying Embers founder Bill Moses (who also co-founded probiotic beverage co. Kevita and sold to PepsiCo in 2016) will be part of a newly created board of directors, along with co-founders Forrest Dein and Greg Serrao. But what about Beam Suntory’s previous funding in Flying Embers? It appears that investment will simply carry over. Bill Moses tells CBD in a statement that “Beam Suntory is a shareholder in Flying Embers and will therefore have an interest in JS Brands.” Here’s a couple throwbacks (!!) to our Beernet Radio pods with both companies: JS with Greg Serrao and Forrest Dein, and FE with Bill Moses and Liz Tomic, both episodes two years old. Here's to the future. https://lnkd.in/gcUEceus https://lnkd.in/gY7Pr8Ze
Ep. 76 Greg Serrao and Forrest Dein of JuneShine
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Is a 🌭 a Sandwich? Let's Settle This (Or Not) Ah, the age-old question: is a 🌭 a sandwich? If you're feeling brave (or just looking for a fun way to procrastinate), you might want to check out this delightful video debate that attempts to answer the ultimate culinary conundrum: 🌭 Sandwich Debate https://lnkd.in/e_DU-bA6 Now, you might think that this is an easy question. Bread + Meat = Sandwich, right? But let me assure you, dear readers, this debate is not for the faint of heart—or for those who prefer things to be black & white. What starts as a seemingly innocent inquiry into the culinary identity of a 🌭 becomes a metaphysical deep dive into what makes a sandwich... well, a sandwich. Watching the panel in this video, I found myself wavering. The classic argument—a 🌭 is meat inside bread, & thus, it qualifies as a sandwich—seems so bulletproof. But then, there's the rebuttal that hits you like an uninvited soggy bun at a backyard barbecue: a 🌭 is... different. It exists in a realm beyond sandwiches, defying neat categorization. It’s like the rebellious cousin at the family reunion who shows up late, sporting a top hat & claiming they’re *not* technically family because they live in a van. I mean, they’re *there*, aren’t they? And yet... something feels just a little off. This video’s passionate takes from both sides had me nodding, laughing, & shaking my head all at once. The intensity of the debate reached such heights that at one point, I wondered if the invention of a new taxonomy was in order—perhaps sandwiches need a "maverick" category that hot dogs can finally call home. Heck, I even started considering whether a taco could be called a sandwich—but let’s not open *that* can of worms today. (Spoiler: I have a feeling that taco lovers & 🌭 purists would form an alliance just to chase me down.) The video is definitely worth a watch, & I think it boils down to this: a 🌭 is only a sandwich if you *want* it to be one. Or, if you’re desperate to win a bet at a dinner party. At the end of the day, whether you classify your 🌭 as a sandwich or as a category-defying masterpiece, I think we can all agree on one universal truth: it’s best enjoyed with a cold drink & maybe a side of existential dread about culinary labels. So where do I stand on this pressing question, you ask? Well, I think the real answer is, it's whatever gets people riled up enough to bring me more hot dogs.
Stephen A. Smith Debates Yankees or Knicks & Reveals How 'First Take' Started | The Eli Manning Show
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In recent years, Maryland’s craft spirits industry has surged with an impressive wave of innovation and collaboration. Eli Breitburg-Smith as President of the MARYLAND DISTILLERS GUILD and Co-founder of the Baltimore Spirits Co. has played a pivotal role in shaping the state's evolving spirits landscape. He holds a deep commitment to both preserving Maryland’s rich distilling heritage and pushing boundaries through bold new creations. From advocating for legislative changes to fostering a vibrant community of producers, his work highlights the promise of Maryland as a hub for craft distillation. As Rye Whiskey officially becomes the state’s spirit, we explore the milestones and future ambitions driving this local industry forward. Read the article - https://lnkd.in/dX2akMQy Interviewed by Malvika Patel
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The 2024 “State of the Black Brewers” Report is finally here! - We are excited to share the National Black Brewers Association first Annual “State of the Black Brewers” Report with the craft beer community. - The "State of The Black Brewers" Report offers a comprehensive data analysis of the current health and trajectory of Black-owned breweries within the craft beer industry. This pivotal document dives into the unique challenges these breweries face, chronicles the notable successes and milestones achieved by the National Black Brewers Association, and provides in-depth insights and actionable recommendations to foster growth and sustainability. It serves as an essential resource for understanding the landscape, advocating for equity, and driving meaningful progress within the craft beer community. - Click the link below to review and download the report. We encourage you to share and discuss this vital information about Black-owned breweries to better understand how you can support this community. - #NB2A #Stateofftheblackbrewers https://lnkd.in/gVSScirE
State of the Black Brewer 2024
nationalblackbrewersassociation.org
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I had a fantastic conversation with Khyiel Chua, Director for Singapore and Malaysia at Made Group,a vertically integrated food and beverage company, serving up smiles with a sunny side of wellbeing. Here's a glimpse into what we discussed: Khyiel Chua emphasises the importance of a strong partnership with the founders who are constantly innovating. Fresh & Functional: Made Group prioritises fresh milk and real ingredients in their drinks, offering a healthy and delicious alternative in a crowded market. Growth on the Horizon: With a strong presence in Singapore and Malaysia, Made Group is setting its sights on Japan, Korea, and China. Innovation is Key: They're constantly developing new functional beverages, staying ahead of the curve with unique offerings. Made Group prioritizes communication with distributors, health departments, and retailers. What's your take on the future of functional beverages and food products ? Read our latest version of The CEO Magazine here https://lnkd.in/gAtQCXsv #MadeGroup #Rockaby #FunctionalBeverages #Innovation #Asia#theceomagazine
Scotty James
digitalmag.theceomagazine.com
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